Place the cleaned tripe into a large pot and cover with water.
Add a little salt, bring to the boil and then reduce the heat and allow to simmer for about 3 hours or until tender.
Drain, but keep aside 1 cup of the boiling water.
Heat oil in another pot and fry the onion and green pepper until soft.
Add the Rajah Medium Curry Powder and Robertsons Barbecue Spice and fry for 1 minute to release the aroma and flavour.
Add the chopped tomatoes, potatoes, Knorrox Mutton Stock Cube tomato sauce and the tripe together with 1 cup of the boiling water from the tripe.
Stir well and allow to simmer for 20 minutes or until the potatoes are tender.
Just before done, mix the Knorr Mutton & Vegetable Soup with 4 tablespoons of water to make a smooth paste. Then add it to the soup and allow to simmer for 5 minutes stirring continuously until thickened.